Pasta Pulao

Pasta is a type of Italian food typically made from an unleavened dough of durum wheat flour, mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. Rice flour or legumes such as beans or lentils are also used in place of wheat flour to yield a different taste and texture as a gluten free alternative. Pasta is a stable food of Italian Cuisine.

Today i am going to give pasta an Indian touch and prepare a simple, spicy Pasta Pulao. This is a quick and tasty one pot meal which you can make for weekday dinners or for Lunch boxes too. Add your favorite veggies or your favorite meat too with some spices. A very different pulao dish which is typically made with rice, we will replacing pasta in place of rice. You can use any type or any shape of pasta, I have taken pasta shells for this dish. 

Pasta Pulao goes to Week 2, day 2 Of Blogging Marathon 107 under the theme " One pot meals ".


Pasta  2 cups
Tomato Puree 1 1/2 cup

Palak & Chana Pulao / Spinach & Chickpeas Pulao

One pot meals are always so simple and less time consuming meals. With the holidays approaching you might want to spend more time with your family rather than spending much of your time spending in the kitchen. On the other hand, when my family is eating a single dish I want the meal to be tasty, filling and a healthy one too. Today's recipe is one such dish where you have chickpeas which are high in protein and spinach which is loaded with tons of nutrients. 

Spinach and Chickepeas pulao goes to the Week 2, Day 1 of Blogging Marathon 107 under the theme " One Pot Meals ".


Basmathi rice  2 cups
Spinach 2 cups
Chana  ( Chickpeas )1 cup
Green chili 2
Tomato sliced 1 medium 
Onion sliced  1 medium
Ginger garlic paste 1/2 tsp
Cinnamon 1 inch stick
Cardamom 3
Cloves 4
Bay leaf 1
Garam masala powder 1/2 tsp
Turmeric powder 1/4 tsp
Chopped cilantro
Salt to taste
Oil 2 tbsp


Wash and soak chana ( chickpeas ) for 8 hours or over night.
Wash and soak basmathi rice for 30 minut…

Instant Poha Uttapam

Uttapam is a type of dosa from South India. Unlike a typical dosa which are crisp and thin, uttapam is thick with toppings such as tomatoes, onion, green chilies, capsicum, coriander and carrots. These Uttapams are often served with sambar or chutney. Uttapam is made with lentils and rice soaked overnight then made paste and fermented for 6-8 hours to make the uttapam. 

Today I will be showing you a quick and easy Instant uttapam recipe with poha, sooji and curd. You can add your favorite topping and serve hot with any chutney and sambar.  Instant Poha Uttapam recipe goes to Week 1, Day 3 of BM 107 under the theme " Instant Dishes".


Poha 1 cup
Sooji / Semolina 1 cup
Curd 1 cup
Water 1/2 cup
Salt to taste
Chopped onion 1/4 cup
Chopped green chili 1 tsp
Chopped cilantro 1/4 cup
Grated carrots 1/4 cup


Wash and soak poha in water for 5 minutes.
Drain the water and grind it to smooth paste.
Transfer it to mixing bowl, add sooji and curd.
Add salt to taste and mix.
In …

Instant Peda

Peda is a sweet dish originating from Indian Sub continent. Traditionally Peda is made with khoya, sugar along with flavoring ingredients like saffron, cardamom powder and pistachio nuts. Khoya is made with evaporating full cream milk till all the water from milk is evaporated and only solid cream like mixture is left which is called Khoya. Sugar and other flavors like kesar or chocolate are added and cooked till all the moisture is evaporated. It takes a lot of time to make khoya and add other flavoring ingredients to make peda. 

Today I will be preparing Instant peda which can be made in just 30 minutes. With very few ingredients you can make a delicious sweet dish. This recipe goes to week 2, day 2 of Blogging Marathon 107 under the theme " Instant Dishes".


Milk powder 1 1/2 cup
Condensed milk 1 1/2 cup
Milk  1/3 cup
Butter / Ghee 1 tbsp
Pinch of Saffron
Cardamom powder 1/4 tsp


In a mixing bowl add milk powder and milk, mix to make a smooth paste.
In a non …

Instant Sooji Vada

Vada is a deep fried savory snack which is very popular all over India, specially South India. Typically vada is made by soaking lentils, ground to paste and deep fried in oil till crisp. Traditionally  vada's  are made of  soaking lentils for about 6-8 hours. Today I will be preparing Instant vada's which can be made in just 30 minutes. 

Instant Vada is made of sooji and curd as main ingredients. This recipe goes to Week 1 Day 1 of Blogging Marathon 107 under the theme " Instant dishes".


Sooji / Semolina  1 cup
Curd 3/4 cup
Chopped green chili  1 spoon
Chopped cilantro 1/4 cup
Chopped onion 1/4 cup
Chopped / Crushed ginger 1/2 spoon
Chopped curry leaves 6-8
Cumin seeds 1/2 tsp
Salt to taste
Eno fruit salt 1/2 tsp
Oil for deep frying


In a mixing bowl add sooji and curd. 
Mix well, add little water to make a thick batter.
Add chopped cilantro, ginger, green chili and salt to taste.
Also add cumin seeds, chopped onion and set aside for 5 minutes.
The mixture sho…

Mullu Muruku

Muruku is a crispy and crunchy snack which is very popular all over India. Mullu means thorn. These muruku are in a shape of mullu / thorn so that's why then name mullu muruku. These delicious snacks are made specially during Diwali and Krishna Astami. My kids love these snack in any shape they are made. I have added besan along with rice flour in this recipe. Where as udad flour or sago flour are also added for few variations of Muruku.

This recipe goes to Week 4 day 2 of Blogging Marathon 105 under the theme " Diwali Savories and Sweets".


Rice flour 3 cups
Besan / Gram flour 1 cup
Carom seeds 1 tsp
Sesame seeds 1 tbsp
Chili powder 1 tbsp
Salt to taste
Butter / Ghee 4 tbsp
Oil for deep frying


In a large mixing bowl add all the ingredients and mix well.
Add warm water to make a semi stiff dough.
Heat oil for deep frying.
Add  mullu muruku plate in the muruku maker and fill it with the dough.
Once the oil is hot, turn the flame to low and  gently press the muruk…

Kajjikayalu - Version 2

Kajjikayalu are a very popular snack from Andhra Pradesh. These are prepared in other parts of India too with different kind of filling. They are called Karanji / Gujiya. I have posted a  different variation to this recipe few years ago. Today's recipe is similar to that but with addition of roasted peanut and sesame powder. These are crunchy, sweet and delicious snacks which can be made in any occasion. I have prepared these simple yet yummy snacks for this Diwali. 

This recipe goes to Week 4, Day 1 of  Blogging Marathon 105 under the theme " Diwali Savories and Sweets".


Maida / All purpose flour  1 cup
Wheat flour 1/4 cup
Sugar 1 tbsp
Salt 1/4 tsp
Oil  2 tbsp

For the filling:

Sooji / Semolina 1 cup
Roasted and powdered peanuts 1/2 cup
Roasted and powdered sesame seeds 1/2 cup
Sugar 1 1/4 cup
Dry coconut powder 3/4 cup
Chopped cashews 1/2 cup
Raisins 1/2 cup
Butter / ghee 1 tbsp


In a large pan heat butter or ghee.
Add cashews and raisins, saute till cashew nuts t…